Sizzling Pork Cansi

1.50 - 2 kg prok pata

3 tbsp minced garlic

½ cup diced red onion

1 tbsp sliced ginger

½ cup diced tomatoes

1 pc bay leaf

8 cups water

2 pork cubes

3 pcs lemongrass stalksmashed

6 - 7 pcs batwan

2 pcs siling haba

1 cup sliced unripe jackfruit

½ tbsp annatto powder

1 tbsp fish sauce

Sizzling Sauce

1 tbsp unsalted butter

1 tbsp all-purpose flour

2 cups kansi broth

1 tbsp soy sauce

Garnish

fried garlicspring onion

Pork Pata Kansi

In a pot, place the pork pata then fill with water until submerged. Boil for 15 mins then discard the liquid.

Place the pork pata back, add the garlic, red onions, ginger, tomatoes, bay leaf, water, pork cubes, lemongrass, batwan, siling haba, and annato powder.

Boil for an hour or until the pata is tender. Add the jackfruit then simmer for another ten minutes. Season with the fish sauce then adjust taste with salt and pepper.

Separate the pata from the broth and set aside.

Sizzling Sauce

In a pot, melt the butter then cook the flour until it turns brown.

Gradually add the kansi broth then stir continously.

Add soy sauce and season with salt and pepper.

Assembly

Heat a sizzling plate then place the chopped pata, jack fruit and tomatoes.

Drizzle the kansi sauce on top of the sizzling plate. Garnish with spring onions and fried garlic. Serve.

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